Super Easy Samosa Pie Recipes

SAMOSA PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a frying pan. Cook the onion and mince for about 5 mins until the meat is browned. Stir in the garlic, curry powder, sweet potato and 300ml water. Cook for 5-8 mins until the potato has softened. Stir in the peas, coriander and a squeeze of lemon juice, then season.
• Spoon the mixture into a baking dish. Brush the sheets of filo with the remaining oil and scrunch over the top of the mince. Sprinkle with cumin seeds and bake for 10-15 mins or until the top is crisp.

SUPER EASY SAMOSA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
• Mix peas, pepper, and coriander into potatoes.
• Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
• Bake in the preheated oven until golden brown, about 15 minutes.

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

SAMOSA PIE

Steps:

• Make the filling: Heat the oil in a large skillet over medium heat. Add the onion and 1 1/2 teaspoons salt and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Stir in the ginger, garlic, cumin and red-pepper flakes, and cook until fragrant, a minute or two. Add the lamb and cook, stirring occasionally and breaking into small pieces, until it is just cooked through, 6 to 8 minutes. Stir in the potatoes, cover, reduce the heat to medium-low and let everything steam, stirring once halfway through, until the potatoes are just soft, about 20 minutes.
• Uncover, stir in the peas and cook until just heated through, a minute or two. Stir in the cornstarch slurry, then turn off the heat and stir in the cilantro. Season to taste with salt, and let cool completely before building the pie.
• When the filling has cooled, arrange an oven rack in the lowest position and heat oven to 400 degrees.
• Make the pastry: Whisk the flour, salt and turmeric in a large heatproof mixing bowl. Create a small well in the center.
• In a small pot, bring 2/3 cup plus 1 tablespoon/165 grams water and the shortening to a boil over medium heat. As soon as the shortening has melted completely into the boiling water, pour the mixture into the well in the flour. Use a wooden spoon to quickly stir the hot water into the flour, making sure everything gets wet. As soon as it is cool enough to handle, knead the dough with your hands in the bowl or on a clean work surface until it comes together in a smooth ball.
• Wrap a third of the dough in plastic wrap and set aside. Roll the remaining dough into an 11-inch circle (about 1/8-inch thick) between two large pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry into an 8-inch springform pan, centering it and using your hands to gently press it into the bottom and against the sides. The dough should be supple and smooth enough that, if you tear it, you can easily patch any holes. Discard the wrap or paper. Add the filling and use the back of a spoon to press it in and level the surface. There should be a 1/2-inch rim of dough above the filling. Brush it with the beaten egg.
• Roll the reserved dough into a 9-inch circle (about 1/8-inch thick) between two pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry over the filling, centering it and pushing it down so that it fits snugly. The edge of the top crust will overlap the edge of the bottom crust. Press these two edges together gently against the side of the pan. Using a knife, trim the top of the combined edges to create an even border around the pan, then use your fingers to crimp that bit of dough back down into the pie, sealing the edges.
• Cut a hole in the center of the pie to allow air to escape, brush the top with egg and bake until the top is deep golden brown and firm, 1 hour to 1 hour 15 minutes, rotating the pan halfway through. Let cool in the pan on a rack for at least 1 1/2 hours before unmolding and serving.

SOUTHEAST ASIAN SAMOSA POT PIE

Steps:

• In 1-quart saucepan, place potatoes and enough water to cover. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 10 minutes or until tender. Drain; set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add onion; cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened. Drain. Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.
• In small bowl, mix broth, cornstarch and salt with whisk. Add to beef mixture. Heat to boiling over medium heat. Reduce heat; simmer 1 minute or until broth is slightly thickened. Remove from heat. Stir in potatoes, peas and cilantro. Let cool while preparing crust.
• Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate. Spoon filling into crust-lined plate. Cover with second pie crust; seal edge and flute. Cut 6 slits in top crust.
• Bake 20 minutes. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
• Meanwhile, in small bowl, stir together yogurt, cucumber and mint. Serve pie with sauce.